Chicken a La Reine Soup

Indulge in the luxurious flavors of Chicken à la Reine Soup, a classic French-inspired comfort dish that’s creamy, velvety, and irresistibly satisfying. This elegant soup combines tender shredded chicken, a medley of finely diced vegetables, and a rich base of chicken stock and heavy cream for a sophisticated yet heartwarming meal. A touch of dry sherry and a whisper of nutmeg elevate the flavor profile, while tempered egg yolks add an exquisite, silky finish. Perfect for cozy nights or as an appetizer at a dinner party, this recipe is a timeless ode to gourmet simplicity. Serve it with crusty bread or a crisp green salad for a complete and nourishing experience that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 cup heavy cream
• 2 cups cooked chicken breast, shredded or diced
• 1 large carrot, finely diced
• 1 medium celery stalk, finely diced
• 1 medium leek, white and light green parts only, thinly sliced
• 1 tablespoon dry sherry or white wine
• 2 large egg yolks
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground white pepper
• 0.25 teaspoon ground nutmeg

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for 2–3 minutes to form a roux. It should be bubbly but not browned.

Step 2

Gradually add the chicken stock to the roux, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

Step 3

Add the diced carrot, celery, and leek to the pot. Cook for 10–12 minutes until the vegetables are tender.

Step 4

Stir in the cooked chicken, heavy cream, dry sherry (or white wine), salt, white pepper, and nutmeg. Simmer gently for another 5–7 minutes, stirring occasionally to blend the flavors.

Step 5

In a small bowl, whisk the egg yolks and slowly temper them by adding a ladleful of hot soup while whisking constantly. Gradually stir the tempered yolks back into the soup.

Step 6

Cook the soup for an additional 3–4 minutes over low heat, but do not allow it to boil, as this could curdle the eggs.

Step 7

Taste the soup and adjust seasonings as needed. Garnish with fresh parsley before serving.

Step 8

Ladle the soup into bowls and serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3348.0g)

Amount per serving	% Daily Value*
Calories	2841.9

Total Fat 176.7g	0%
Saturated Fat 84.5g	0%
Polyunsaturated Fat g
Cholesterol 1266.4mg	0%
Sodium 3784.9mg	0%
Total Carbohydrate 47.0g	0%
Dietary Fiber 8.4g	0%
Total Sugars 17.3g
Protein 233.9g	0%

Vitamin D 36.6IU	0%
Calcium 419.1mg	0%
Iron 18.1mg	0%
Potassium 2319.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 34.5%

Carbs: 6.9%